Saffron Pistachio Snap Cookies
These wafer thin saffron & pistachio snap cookies are sublimely crunchy. They have a distinct saffron hit with a hint of toffee. GF, spelt or regular flour.
Ingredients
- 50g butter (softened)
- 40g sugar
- ½ teaspoon vanilla sugar (or essence)
- ½g ground saffron
- 1 tablespoon dark syrup (see note 2)
- 75g flour (see note 3)
- ½ teaspoon baking powder
- 25g pistachios
Instructions
- Pre-heat the oven to 175ºC (350ºF). Beat the butter and sugar together until fluffy.
- Add the vanilla sugar, saffron and dark syrup and beat the ingredients until everything is well mixed.
- Add the flour and baking powder and stir until a sticky dough forms. Finally, stir in the pistachios.
- Roll the sticky dough into small balls of equal size (you should get around 8-10) and place on a lined baking tray. You will need plenty of space in between them as these really spread when baked.
- Bake for around 10 minutes and then keep a close eye on them (they will burn easily). They are ready when the outsides are browning but the rest of the cookie seems uncooked and very soft.
- Remove the tray from the oven and allow the cookies to cool completely. They are a little fragile, so take care when moving them from the tray. Sprinkle with icing sugar (optional) and serve with a lovely cup of tea. Enjoy!
Notes
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- In Sweden we have something called "dark syrup". It is midway between treacle and golden syrup, so either of these could be used. For North America, I believe that molasses is similar to treacle and can also be substituted.
- You can substitute spelt flour for the same amount of regular or spelt flour.